Apparently I’m on a bit of a snacking spree. Recent posts include: tomatillo chipotle salsa, chocolate-dipped amaretti cookies, whole wheat gougeres with pecorino and walnuts, and I’m about to share another: cheddar polenta biscotti.
Sure, it’s probably easier to grab a bag of puffed, extruded corn sticks coated with neon orange cheese dust, but homemade snacks are much more satisfying, wholesome, and cost efficient than their store-bought counterparts, not to mention impressive. Just pass around a plate of these “cookies” and watch those crunchy-crispy-cheesy-salty cravings melt away.
These snacks are a savory take on the classic Italian cookie, biscotti. I added a good amount of tangy cheddar cheese to the fairly lean dough, which adds a buttery richness without using any extra fat. A combination of all-purpose and whole wheat flour along with a bit of coarse polenta add interest and texture, while three eggs hold the crumbly dough together. The dough is shaped into logs, then baked, sliced, and baked again to ensure a crisp texture.
Biscotti (both sweet and savory alike) travel well and are perfect with a glass of red wine and fresh fruit for an easy and elegant afternoon pick-me-up. Did I mention that this can be made in the food processor, which makes it super quick and easy?
Sometimes you don’t need a big, elaborate meal when just a simple snack will do. But sometimes, you do need an excuse to enjoy a glass of wine at 4 o’clock in the afternoon.
Cheddar Polenta Biscotti
Makes about 56 biscotti
Ingredients:
2 cups (225 grams) grated cheddar cheese
1 cup (125 grams) all-purpose flour
¾ cup (90 grams) whole wheat flour
¼ cup (30 grams) coarse polenta
1 teaspoon (5 grams) baking powder
1 teaspoon (6 grams) salt
½ teaspoon (1 gram) cayenne pepper, or less if desired
3 large (150 grams) eggs
Make the dough. Preheat the oven to 350°. In a food processor, pulse all the ingredients except the eggs together until evenly combined, about 10 pulses. Add the eggs and continue to pulse until the dough comes together (it will be a little crumbly, but will stick together when pressed).
Form the logs. Dump the dough onto a baking sheet lined with a silicone liner. Divide the dough into two piles, and then form each pile into a 12 inch by 2 inch square log. Bake the logs for 25 minutes, until slightly golden brown. Remove the logs from the oven and cool for 10 minutes.
Slice the biscotti. Cut each log into ¼ inch slices on the bias (a serrated knife works well). Lay the biscotti out on the baking sheet and cook for 20 minutes, flipping each biscotto over halfway through. When the biscotti are light golden brown and crisp, they are finished. Remove them to a wire rack to cool, then store in an airtight container for up to one week.
